Naples resort offers Father’s Day recipes

NAPLES, Fla. The Ritz-Carlton Golf Resort has some helpful hints to make your Father’s Day special.

Below are the recipes prepared by Chef Michael Bandus on Sunday morning’s segments:

Spiced carrot hummus

• Ingredients:
  2 cups chickpeas
• 3 large carrots diced
• 1 tsp. ground cumin ground
• 4 lemons zest and juiced
• ½ cup olive oil
• Salt

Pickled cherry tomato

Ingredients:

• 1 pint cherry tomato
• Two shallots finely sliced
• 10 basil leafs
• 1 cup white balsamic vinegar
• 1 cup water
• 1 tablespoon kosher salt
• 1 tablespoon sugar

Methods:

• Place cherry tomatoes, shallots and basil in Mason jar
• Bring vinegar, water, salt and sugar to a boil and poor in mason jar
• Allow to cool pickled tomatoes completely
• Toss carrots with 2 tsp olive oil and cumin, then roast in a 300 degree oven for 30 min until tender
• Place all ingredients in food processor and blend until smooth

 

Beef short rib

Ingredients:

• Two 12 oz beef short ribs
• Two carrots medium diced
• Two white onion medium diced
• Two stalks celery medium diced
• Two sprigs of rosemary
• Two spring thyme
• 2 cups of red wine
• 4 cups of chicken or beef stock

Method:

• Season short ribs with salt and pepper
• Sear on all sides in a skillet on medium high heat
• Remove the short ribs and add all vegetables and roast for 10 min on medium heat
• Deglaze with red wine and then add stock, rosemary and thyme
• Return short ribs to the pan, cover and braise for three hours in a 300 degree oven

Polenta

Ingredients:

• 2 cups whole milk
• 2 cups chicken stock
• 2 tsp. butter
• 2 tsp. goat cheese
• Salt
• ½ cup grated Parmesan cheese

Method:

• Bring milk and chicken stock to a boil in a medium size saucepan
• Stir in goat cheese and slowly add polenta
• Cook the polenta for approximately 15 minutes and stir occasionally
• To finish add butter and Parmesan cheese